Chicken Piccata pasta

I know the deal this month was recipes I have not made before but, as I said, I am busy this month with travel so here's an oldie but goodie that I came up with.  My Chicken Piccata pasta is a variation on a delicious light, but filling, dish that is always a big hit.  My recipe is different in that its more of a pasta or casserole.  Here you go:

My Ingredients:

8 tablespoons oil
2 tablespoons butter
1 large shallot finally chopped
2-4 boneless chicken breasts depending on size of chicken and guests:-{)
1/2 cup dry white wine
1/2 cup fresh squeezed lemon juice
1 quart of chicken stock
cornstarch-enough to thicken the sauce to your liking
2-4 tablespoons of capers depending on your love
1 pound angle hair pasta or your favorite type
2 tablespoons fresh chopped parsley Salt & Pepper

Process:

Heat a large pot with lid, full of water, on high.  At the same time, heat a large sauce pan to medium heat with 4 TB oil and 1 TB butter. Add chicken and cook until just under done; set aside and allow to rest. (This insures the chicken does not overcook; the chicken will finish cooking in sauce later.)  Add remaining butter and oil to pan; cook shallot until translucent then add garlic until fragrant. De-glaze the pan with wine and cook until it is almost evaporated; add lemon juice, stock and capers and turn heat up to med-high.  Reduce sauce by 1/3 and add cornstarch to thicken.  Salt boiling water and cook pasta until al dente and drain.  Chop chicken and add it and all the juice from the cutting board to sauce; cook until done. Add pasta and toss until mixed well on high heat. When ready to serve, add parsley.  Serve in pasta dishes with Parmesan cheese and crushed red for those who like it hot!